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Saturday, 24 October 2015

Common edible flowers: A guide

Edible flowers are all the rage at the moment, but not every
blossom is palatable. Here's a helpful guide to which petals to plate, anything
else can be left in the vase.

The
subtle flavours of edible garden flowers impart an extra dimension to a
dish with their delicacy and uniqueness. However, you can't just throw a
handful of petals into your stew. To use them effectively one needs to
understand the ideal use for each kind of flower. Something we have simplified
with our guide below.

Apple
blossoms have a delicate floral flavour and aroma and are a great
accompaniment to fruit dishes. They can easily be candied to use as a garnish.

Calendula (or
marigolds) can be spicy or bitter, tangy or peppery. Also known as poor
man’s saffron, their petals are lovely sprinkled on soups, pastas and rice
dishes.

Carnations can be
steeped in wine, candied or used as cake decorations. To use the sweet
petals in desserts, cut them away from the bitter white base of the flower.

Chrysanthemums range
in taste from faintly peppery to something resembling mild cauliflower.
They should be blanched and the petals scattered on salad.

Dandelion
flowers are sweetest when picked young. They have a honey flavour
and can be eaten raw or steamed.

Day
lilies are slightly sweet with a mild vegetable flavour,
somewhere between asparagus and baby marrow.

Fuchsia
blooms have a slightly acidic flavour. Their explosive colours
and graceful shape make them ideal for use as a garnish.

Hibiscus
blooms have a cranberry-like flavour with citrus overtones. Use
petals sparingly in salads or as a garnish.

Impatiens have a
sweet flavour and look lovely floated in drinks.

Jasmine’s
tubular, waxy-white flowers are intensely fragrant and traditionally used
for scenting tea.

Lavender
flowers have a sweet, floral flavour, with lemon and citrus
notes. They look beautiful – and taste good too – in a glass of champagne, with
chocolate cake, or as a garnish for sorbets and ice creams.

Lilac
flowers have a distinct lemony taste with strong floral
overtones. They are great in salads and crystallised with egg whites and
sugar.

Nasturtium
blossoms have a sweet, spicy flavour, which is similar to
watercress and are ideal on open sandwiches and savoury appetisers.

Roses vary in
flavour according to soil type and colour, although the taste can be described
as being reminiscent of strawberries and green apples.

Sunflowers are
best eaten steamed at bud stage, when they taste like artichokes.

Tulip petals
taste like sweet lettuce or fresh baby peas and have a
cucumber-like texture and flavour. Note that some people have a strong
allergic reaction to them.

Violets have a
sweet, perfumed flavour and make pretty adornments to iced cakes and sorbets.
They can also be crystallised.

ABOUT

These are all tried-and-tested and often-used recipes I've had stored on my MAC for years. Given to me by friends and family or found on the internet, putting them on a blog allows me to log on with my Tablet or phone, prop it up on the kitchen table or counter and easily follow the recipe.

I'm not a great cook, but as I get more adventurous, I'll be trying more and more 'complicated' recipes and might even consider cooking a Christmas lunch one day!